Iced Pink-Lemonade Cookie Pops

You don't lick these lollipops; you chew them! Insert lollipop sticks into prepared balls of pink-lemonade-flavored cookies before baking to create a delicious and beautiful dessert.

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Cal/Serv:
110

Yields:
48

Prep Time:
0
hours
40
mins

Cook Time:
0
hours
10
mins

Total Time:
3
hours
50
mins

Ingredients

Cookies

3
c.
all-purpose flour

1
tsp.
baking soda

1/2
tsp.
Salt

1
can frozen pink-lemonade concentrate

8
drop red food coloring

1
c.
unsalted butter

1 1/4
c.
granulated sugar

2
large eggs

2
tsp.
grated lemon zest

48
lollipop sticks

Icing

1/2
c.
reserved thawed pink-lemonade concentrate

1/2
tsp.
grated lemon zest

2
c.
confectioners' sugar

Sifted coarse white decorating sugar

Directions

Cookies: Whisk together flour, baking soda, and salt in a medium bowl. Combine 1 cup of the lemonade concentrate with food coloring in a small bowl. Beat butter and granulated sugar in a large mixer bowl on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture alternately with the lemonade mixture, in 3 additions, beginning and ending with the flour; mix until just combined. Stir in zest. Cover; refrigerate until firm, 3 hours or overnight. (Dough will be sticky.)

Place oven racks in upper and lower third of oven. Heat oven to 350°F. Line 4 large baking sheets with parchment or nonstick foil. Flour hands, then roll 1 rounded Tbsp of dough at a time into smooth balls. Place 12 balls on each prepared baking sheet, 6 inches apart. Insert a lollipop stick into the top of each cookie, about 3/4 of the way through; flatten slightly. Bake 10 to 12 minutes, or until edges are lightly browned. Cool 5 minutes, then transfer to a wire rack to cool completely before icing.

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